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users rating3.5/4

This was very tasty. The caramel coating
made it crusty. It started to smell like
it was burning at medium heat so I had
to turn it down even further. It didn't
quite take as long to cook either.
Served it with fresh blueberries and
whipped cream.

So delicious!
I used leftover zucchini bread to
make this, and it was wonderful.
You'll definitely want to follow the
directions and use the 1" thick
bread slices and just dip them in
the batter. I let a couple of mine
soak and the inside was still mushy
while the outside was perfect.
I didn't need any syrup for these as
they were rich and delicious enough
on their own.

The whole thing turned into a blackened bitter mess and I didn't even have the heat on as high as it says in the directions. Normally, I cut thick slices of homemade white bread (Peter Reinhart's recipe) and leave them in the egg mixture to soak it up before cooking it slowly over medium to medium-low heat. At the medium heat, they started to burn and looked way overdone before the middle even had the chance to cook. Good thing I wasn't all that hungry. I think I'll stick to my regular recipe.

Just made this for a holiday weekend
treat. The carmelized crust gave it a
fabulous sweetness and texture - you
really don't need much maple syrup, as
the recipe suggests. Definitely a
permanent fixture among our breakfast
favorites.